Is it crazy that I haven’t made any homemade ice cream this summer? I mean it’s hot enough for it, so I have no idea why I didn’t fork out the machine until September. I will say that I did have a slight addiction to skinny cow sandwiches the past couple of months, and homemade ice cream isn’t very calorie friendly, but usually calorie splurges never stop me (especially lately).
I HAD to make this ice cream, though. I recently received a copy of Jessica Segarra’s (also known as The Novice Chef) new cookbook: Cereal Sweets & Treats. Jessica is a good blogging friend of mine, and I was so excited when she wanted to send me a copy of her new book. It’s full of so many fun recipes…recipes you’d never think you could use cereal with. Cap’n Crunch milkshakes, Lucky Charms macarons, Pumpkin Cheerios bars, Fruit Loops cupcakes, and Corn Pops ice cream, just to name a few. Seriously….doesn’t that all sound so fun?!
The idea of cereal ice cream just pulled me in, and I will mention that while the original recipe is for Corn Pop ice cream, in Jessica’s notes, she mentions trying this with your favorite cereal. One of my favorites is cinnamon toast crunch, and I had a feeling this would make for a great ice cream. One of the best things about this ice cream is that this isn’t a custard based ice cream. Yup…no eggs needed, so making this recipe really wasn’t that difficult. The method Jessica uses doesn’t make the ice cream overpoweringly sweet, because the cereal soaks in the milk/heavy cream and then you strain it out. Also, no worries about soggy cereal, since you strain it out…it’s more of an infusion of flavor from the cereal. I have to say, after having a bowl (or two haha!), I think this ice cream would be perfect on top of a slice of warm apple or pumpkin pie. It has a really good cinnamon flavor to it that would make fall treats that much more amazing. 🙂
If you want to check out more recipes (I think those pumpkin cheerios bars are calling my name next!), Jessica’s book is available on Amazon for under $15!
Cinnamon Toast Crunch Ice Cream
Source: barely adapted from Cereal Sweets & Treats
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups cinnamon toast crunch cereal
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- In a large bowl, mix the milk, heavy cream and cinnamon toast crunch cereal together. Allow the mixture to soak for 30 minutes in the fridge, stirring occasionally. Strain the cereal out of the mixture and discard the cereal.
- Place the milk mixture in a large saucepan, and whisk in the sugar. Bring the mixture to a boil, stirring constantly, and continue to boil the mixture for 2 minutes. Remove the mixture from heat, and stir in the vanilla extract. Allow the mixture to fully cool in the refrigerator, until the mixture is cold to the touch.
- Once the mixture has cooled, pour the mixture into your ice cream maker and mix according to the manufacturer’s instructions. The ice cream will be a soft serve consistency at this point, but if you’d like the ice cream to be more scoop-able, allow it to harden in an airtight container in the freezer for at least 3 hours.
Disclosure: I was sent a copy of this book for a fair and honest review. All opinions are 100% my own.